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Here is my worst enemy. I have lived in CO for the last 6 months and had nothing but problems come for what is pictured below. Before I moved to CO I lived in TX and everything was working out great. Never even saw this green stuff.

I have been doing everything the same as I was in TX, but for some reason between the time they start pinning right after the first flush my casings get overridden by this green mold. In TX I could get 3 to 4 flushes, in CO I'm lucky if I get 1. For some reason things mold really fast here. My bread gets moldy in about 5 days after I open it.

Does anyone have any input on this subject. I can elaborate greatly on my procedures if anyone would be interested in helping out. Even identifing what I have pictured might help. I really don't know what it is. I'm fairly sure it's Trichoderma but I was hoping someone on this board could let me know if that is the case.